1/11/2013

Creamy Chicken Tortilla Soup

How would you like to get all of the great flavors of TexMex cuisine in one warm, hearty, satisfying bowl? "Yes, I'd like that"-is what I answered to this question that I asked myself the other day. With the kids back at school, that'll happen to you. Anyway...you got your chicken, black beans, hominy, the creamy cheesy--I could go on, but from here I'll just refer you to the recipe. There is something in this dish to satisfy all tastes. That includes the easy ability to serve buffet style with the ingredients in bowls so everyone can add what they like the the main body of the soup.

Heat the oil in a large stock pot over medium-high heat. Add the onion and garlic and sauté for 3 minutes. Stir in the tortillas and sauté until softened. Add the tomatoes, chiles, spices, and broth. Bring the mixture to a boil; remove from the heat. Allow the mixture to cool for 5 minutes, then purée the soup base in batches using a hand held immersion blender or a stand blender until smooth. Return the soup to the pot if using a stand blender.

Stir in the chicken, corn, hominy, and half-and-half. Bring to a boil, then reduce the heat until it begins to thicken, about 5-7 minutes. Stir in the cheese until melted. Add the lime juice and season with salt and black pepper. Ladle into bowls and serve with salsa, sour cream, and tortilla chips. Enjoy!